Use maybe one to one and a half pounds of parsnips for four people. For the sauteed kale, I make it easier by not pre-boiling the kale. Just add it to the onions and garlic with the olive oil (or half olive oil, half butter), and sautee it slowly until it is tender, putting a lid on if necessary to steam with a bit of water. Both of these veggie side dishes will be delicious with grilled meat. Maybe just a bit of olive oil, rosemary, salt and pepper on the steak (and balsamic vinegar or red wine if you want more flavor).

This is a fun one to just use what you’ve got, and what you love. I’m going to make it vegetarian-friendly, skipping the chicken and using mountains of veggies…potatoes and celeriac still hanging around from last week, plus acorn squash, carrots, parsnips, and onions from this week. Who doesn’t love pot pie on a cold, rainy day?!? I’ll always remember when a friend brought me pot pie immediately after I had a baby – the ultimate in comfort food!

Nights like these, where there might already be all sorts of turkey day food preparations already under way (aka kitchen chaos), are perfect times to take advantage of my “inventory” of frozen soups. Generally, these soups are what I make at the end of each CSA week, using up any veggie I hadn’t been able to yet. I pull two or three out, keep them simmering on low, add a baguette and some wine, and I’m ready for any relative or friend that might arrive.

I often use greens interchangeably in soups…kale, chard, spinach, whatever green I’ve got on hand.

Thursday – UFT Thanksgiving Feast

Stay tuned…I get an entire CSA veggie delivery devoted to this most amazing foodie holiday!

“What the Kale?!?”

Don’t panic and get out the compost bin if all of the sudden you have a giant veggie delivery coming your way, and you still have a fridge full. Here are a few suggestions for preserving the bounty! (Soups and stews freeze wonderfully in those gallon zip lock freezer bags.)

Join me!

Call it vegetable lust. I sit and stare at my table piled high with veggies from my CSA, tinkering and toying with the puzzle they present, until voila, out comes a meal plan for the week. Here I delight in sharing the resulting menus and ideas, where the fresh produce rules: in full flavor, in good conscience, and always in season.

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